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Perfectly Spiced Pumpkin Sourdough Bread (Easy Recipe)

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A proper sourdough loaf with a soft, open crumb and subtle sweetness from pumpkin and warm spices. This naturally leavened bread delivers that signature tang and chewy crust, perfect for fall baking.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 200g pumpkin puree (about ¾ cup plus 2 tablespoons)
  • 150g water (about ⅔ cup)
  • 100g active sourdough starter (about ½ cup)
  • 10g salt (about 1½ teaspoons)
  • 50g brown sugar (about ¼ cup packed)
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves

Instructions

  1. In a large mixing bowl, combine 500g bread flour, 200g pumpkin puree, 150g water, 100g active sourdough starter, 50g brown sugar, and 10g salt. Mix until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
  2. After autolyse, sprinkle the spice blend (2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ¼ tsp cloves) over the dough. Fold the dough over itself a few times to incorporate. Cover and rest for 15 minutes.
  3. Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. Wet your hands, stretch one side of the dough, and fold it over the center. Rotate the bowl and repeat for all four sides.
  4. Cover the bowl and let the dough ferment at room temperature (70-75°F) for 4-6 hours until increased by about 50% and bubbly.
  5. Turn the dough out onto a lightly floured surface. Gently shape into a round ball, tucking edges under. Let rest seam side down for 20 minutes.
  6. Flip dough seam side up. Stretch into a rectangle, fold left and right sides into the center, then roll up from the top like a log. Pinch seam closed. Place seam side up into a floured banneton or lined bowl. Cover and refrigerate for 12-18 hours.
  7. Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. Carefully remove Dutch oven. Flip dough onto parchment paper, score the top with a razor blade or sharp knife about ½ inch deep. Lower dough into Dutch oven using parchment. Cover and bake for 25 minutes.
  8. Remove lid and bake for another 20-25 minutes until deep golden brown and loaf sounds hollow when tapped on the bottom. Cool on a wire rack for at least 2 hours before slicing.

Notes

Don’t skip the autolyse—it improves crumb structure. Let pumpkin puree come to room temperature before mixing. Use rice flour for dusting bannetons to prevent sticking. Score with confidence at least ½ inch deep. Let bread cool completely before slicing to avoid gummy texture. The flavor improves after day one.

Nutrition

Keywords: pumpkin sourdough bread, sourdough bread, pumpkin bread, fall bread, sourdough recipe, pumpkin spice bread, homemade bread

Find it online: https://blingbite.com/perfectly-spiced-pumpkin-sourdough-bread-easy-recipe/